Cinnamon Graham Crackers Recipe
By Batch Cooking Club
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
2 cups whole wheat pastry flour
1 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ cup brown sugar, tightly packed
7 Tbsp butter softened
3 Tbsp almond milk
4 Tbsp maple syrup
1 tsp pure vanilla extract
2 Tbsp cinnamon sugar (1 ½ Tbsp cane sugar + ½ Tbsp cinnamon)
1Preheat the oven to 350°F.
2In a food processor, mix together the flour, cinnamon, baking soda, salt and brown sugar.
3Pulse in the butter until a coarse meal forms.
4Add the almond milk, maple syrup, and vanilla to the processor and blend until a dough forms.
5Divide the dough into two balls.
6On a floured surface or a piece of parchment paper, roll out each ball of dough until very thin. Slide each onto a baking sheet lined with parchment paper.
7Score each sheet of dough into twelve 2 ¼-inch by 4 ¾-inch rectangles. Sprinkle it with cinnamon sugar. Using a fork, prick each rectangle several times.
8Bake for 15 minutes until firm. Immediately cut along the pre-scored lines with a knife, or pizza wheel. Allow to cool.
9Nut Allergy? Use soy or rice milk instead of almond milk.
10Gluten Allergy? Use gluten-free flour.
11Spoiler Alert: Cinnamon Graham Crackers will stay fresh in an air-tight container for up to 3 weeks. They can also be frozen for up to 3 months.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.